Bloody Fingers

Chicken fingers are sure-fire kid pleasers. For ultimate Halloween
squeal appeal, give your goblins a plate of these Bloody Fingers before
they head out for trick-or-treating. Then get the camera ready!

Bloody Fingers
from Campbell's Kitchen

Prep Time: 15 min. Bake Time: 5 min.

24 sliced blanched almonds
Red liquid or paste food coloring
2 pkg. (about 9 ounces each ) refrigerated fully cooked breaded chicken
strips (about 24)
1 egg, slightly beaten
1 jar (24 ounces) Prego(R) Traditional Italian Sauce

Directions:
Heat the oven to 400 degreesF. Brush the almonds with the food coloring
to coat. Set them aside to dry for about 10 minutes
Place the chicken strips on a baking sheet. Brush the narrow end of the
chicken strips with egg and press almonds on the egg wash to attach.
Bake for 5 minutes or until hot.
Pour the sauce in a 2-quart saucepan over medium heat. Cook until it's
hot and bubbling, stirring occasionally. Arrange the chicken on a
serving platter. Serve with the sauce for dipping.
 Tip : Easy Substitution: Substitute frozen fully cooked breaded chicken
strips for the refrigerated chicken strips. Increase the bake time to 10
minutes. Serves 8.

Kitchen Clip:
To complete the Halloween menu, serve these with Graveyard Cupcakes.
Find the recipe on campbellskitchen.com <http://campbellskitchen.com>.
Received on Sun Nov 1 07:27:44 2009